Grilled Chicken with Veggie Salad (09.11.14)

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Grilled Chicken with Veggie Salad (09.11.14)

3 tablespoons olive oil, divided

4 thin chicken breasts (approx. 1 lb.)

3 tablespoons red wine vinegar

1 tablespoon agave or honey

1/4 teaspoon dried dill

1/2 cucumber, diced

1 tomato, diced

1/4 red onion, diced

No Salt Seasoning and Pepper, to taste

Season chicken breasts with no salt seasoning and pepper. Bring a frying pan or grill up to medium high heat. Add 1 tablespoon of the oil to the pan or grease grill. Cook chicken breasts for approximately 6-7 minutes on each side or until cooked all the way through, depending on thickness.

In a large bowl, whisk together the vinegar, agave or honey, dill, no salt seasoning and remaining oil. Add the cucumbers, tomatoes and onion. Mix well.